09 October, 2011

Pasta & Legumes recipes

  • Macaroni and Beans (Pasta E Fagioli)
  • Spaghetti with Lima Beans




Pasta E Fagioli
Makes 8 servings
1-LB dried navy beans or other small white beans
1 beef bone
1/4 cup olive oil
2 garlic cloves, peeled
1 Tbsp chopped basil
2 tsp salt
1/2 tsp freshly ground pepper
1 cup beef stock
3 tomatoes, peeled and chopped
1-LB medium macaroni

For garnish:
2 Tbsp minced parsley
Grated Parmesan cheese

Notes:

Directions
Pick over the beans, wash thoroughly and cover with water. Allow to soak overnight, or bring to a boil, simmer for 2 minutes, and allow to stand for 1 to hours before proceeding.

Add the beef bone to the beans, bring to a boil and simmer for 2 hours, or until the beans are tender.

Heat the oil in a small pan and saute the garlic in it. Add the basil, salt, pepper, stock and tomatoes and bring the mixture to a boil. Pour into the cooked beans.

Cook the macaroni according to package directions. Drain and reserve the liquid.

Add the macaroni to the beans and cook for 5 to 10 minutes longer. Adjust the consistency of the dish by crushing some of the beans if it is too moist or by adding some of the reserved liquid if it is too dry. Discard any remaining liquid.

Serve sprinkled with the parsley and the cheese.

This recipe is from Craig Claiborne, The New York Times Cook Book Revised Edition (Harper & Row, Publishers, 1999), 503.



This is a quick recipe.


Spaghetti with Lima Beans
Makes about 8 (1-cup) servings
1 Tbsp (15 g) butter
1/4 cup (60 ml) olive oil
1/2 cup (185 g) purple onion, chopped
1/3 tsp crushed red pepper
1 clove garlic, crushed or minced
3/4-LB (375 g) tomato, peeled and cut into chunks
12 large basil leaves
1 1/2 cups (280 g) fresh baby lima beans (or frozen and thawed)
1-LB (500g) spaghetti

For serving:
Grated Parmesan cheese

Notes:

Directions
Melt the butter in the oil. Add the onion, pepper and garlic; sauté over Medium-High heat until onion is soft, about 5 minutes.

Add the tomatoes, basil and beans; stir 1 minute. Lower the heat; cover and simmer until the beans are tender, about 5 minutes. (If you use frozen beans and do not defrost them, they will take 5 or 10 minutes longer.)

Toss with cooked pasta and serve with Parmesan cheese.

The Spaghetti with Lima Beans recipe is from Sicilian-American Pasta: 99 Recipes You Can't Refuse (Berkeley: Ten Speed Press, 1994), 82. 

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